DC TO PAREE: PLAYING WITH FRIED SHRIMP AND GRILLED PEACH SALAD

Snag peaches just before theyre ripe and grill to bring out the sweetness but keep its shape. The burnt sweetness of the peaches combined with crisp, flavorful shrimp and spicy srirachi vinaigrette is simple delight. Dig in!

Preparation

:::How to Make Rice Wine Sriracha Vinaigrette:::
1. Combine rice wine, garlic, sriracha, pepper and salt. Slowly whisk in the olive oil. Taste and adjust seasoning, as needed.
:::How to Grill Peaches:::
1. Place a medium grill-pan on medium-high heat. Once the pan is hot. Add grilled peaches. Cook until grill marks show, about 2 minutes a side.
:::How to Panko Fry Shrimp:::
1. Coat shrimp in buttermilk. Refrigerate for 15 minutes.
2. In a large Dutch-oven over medium-high heat, pour canola oil 1/4 of the way up the pot.
3. Remove shrimp from refrigerator and set aside. Mix panko salt and cayenne and add it to a plastic bag. Remove shrimp from buttermilk and add to the panko mix. Close the bag so no flour can escape then lightly shake the flour and shrimp so it's well-covered.
4. Add a pinch of panko to the oil. Frying Tip - If the panko floats to the top and sizzles the oil is ready. If it turns black and burns, the oil is too hot - reduce the heat. If it sinks to the bottom the oil is too cool - wait for it to warm. Once the oil is hot add the shrimp and cook in batches of 6 until golden brown, about 1- 2 minutes a side.
5. Remove the shrimp with a slotted spoon to a paper-towel lined plate. Repeat. Once the shrimp cool, taste and add salt, if needed.
:::Food Plating:::
Lightly mix mache lettuce, red onion and 1 tsp of sriracha vinaigrette. Taste and adjust vinaigrette seasoning, as needed. Add 2 peach slices on top of the salad along with fried shrimp. Enjoy!

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